Thursday, February 6, 2014

The major problem with this cauliflower pizza crust is that
there’s already something called pizza. If you’d never heard about pizza
before, and someone served this to you, I think you’d really enjoy it.

Unfortunately,
we’ve all had pizza before, and so this will invariably be compared to the
awesomeness of the real thing. You know, sort of like what happens to deep-dish, Chicago-style
pizza (said the New Yorker).

Regardless, this was very tasty, pleasantly textured, and contains
almost no carbs – in case you’re into one of those alternative lifestyles. For the cheese, I decided on goat after seeing this recipe on Detoxinista. All
kinds of cheeses are used for this technique, usually mozzarella and something
else, but I figured the tart chèvre would best simulate the fermented dough of
a classic pizza.

Another important tip is to make sure you use parchment paper. Because of the moisture and cheese, this stuff can stick to foil, but nothing sticks to parchment, which is obviously a key here. You can find it next to the foil and plastic wraps in any large grocery store.

Texture aside, the flavor of this final product was very
pizza-like, and I’ll be doing further experiments to be sure. By the way, if you have a
version that’s clearly superior to this one, feel free to share. Otherwise, I
hope you give this cauliflower crust pizza a try soon. Enjoy!

Ingredients for one 10-inch pizza crust:

1 head cauliflower (about 3 packed cups ground)

1/2 cup water

- Cook cauliflower with water for 5-6 minutes, let cool, and
squeeze out ALL water with a towel. You should have about 1 1/2 cups of dry
cauliflower pulp left.

Instead of worrying so much about getting all the water out, could the recipe be made with an egg yolk and albumin powder rather than a whole egg? That would get all the proteins of an egg with about an ounce less water, right?

Looks fantastic. Personally I am from the school of everything in moderation but alas I have extended family with various demanding dietary needs and band wagon fetishes. Looking forward to trying this out!!

As the astute Mr. Hand from Fast Times at Ridgemont High said, "are you on dope?" Chef John...Why would you ruin a pizza with Cauliflower man? I have friends that are vegans. They're weird, and I truly don't understand them. They were totally engaged until...the meat thing happened! I'm a meat guy, but your video might have been better received by my weird vegan friends if you would have continued with the vegetable theme for the toppings. I made mine with arugula, sliced tomato, avocado, pineapple, and a couple of pinches of finely diced cilantro. It was truly awful, but my weird friends loved it! Kudos Chef John. Pizza Hut delivered my double stuffed, double pepperoni pizza about 15 minutes later.

Chef John, I love your recipes. They're unique. I did this tonight. I didn't have goat cheese, so I put ricotta instead. I made your secret pizza sauce and put it on the cauliflower crust with the same toppings you used in this video (I just added olives). It turned out AMAZING! my fiance loved it! Thank you!

Chef John, I love your recipes. they're unique. I did this tonight. I put ricotta instead of goat cheese because I didn't have it. I made your secret version of pizza sauce and put it on the cauliflower crust with the same toppings you used in this video (I just added olives). It turned out AMAZING!! My fiance loved it! Thank you :)

I have used zucchini instead of cauliflower to make my pizza crust. No cooking necessary, just shred in food processor, let drain in a colander, keep pressing out excess moisture. Then continue like above. My kids love it!

Yes, you grind it raw! Forget reading, and watch the video where I'm taking the raw cauliflower and adding it to the food processor. I think that's the part you are referring to. Watch again, and you'll see.

I feel like I am your number one fan! lol I can watch your videos for days and learn something new! Thank you for this recipe! My step dad is a diabetic and he is getting crabby since he cant have pizza. I made a supreme topping pizza with this (with no sausage) and i used garlic salt and oregano as the seasoning for the dough. Anyways, thanks a lot chef John you are awesome!

Chef John, I made this today and it was amazing! Came out looking exactly like yours and if I didn't know that it was cauliflower I would have never guessed it! Truly amazing taste texture. Next time will double the batch because it was gone in 5 minutes!! Again thank you for this!

I Alwas make cauliflower pizza dough but, Never boiled it... just mix it ( after processed ) with 2 eggs and seasonings ( those who wish to make it "crunchier", could use a bit of flaxseed as well. It works ;-)